Quinoa Florentine
Ingredients
-
1
pound
frozen spinach
-
1
tablespoon
extra virgin olive oil
-
1
medium
onion, chopped fine
-
4
cloves
garlic, minced
-
1
teaspoon
sea salt
-
¼
teaspoon
fresh ground pepper
-
¼
teaspoon
crushed red pepper
-
2
tablespoons
quinoa flour or flour of choice
-
2
cups
milk of choice, unsweetened
-
5
cups
cooked quinoa
-
6
ounces
ricotta cheese or vegan ricotta
-
8
ounces
mozzarella, shredded or Daiya Shreds
-
2
ounces
Parmigiano-Reggiano, shredded or vegan Parmesan
Instructions
- Preheat the oven to 350 degrees.
- Rinse the spinach and wring out excess moisture using a clean dish towel.
- Heat olive oil in a large oven-proof skillet over medium heat and cook the onion until tender.
- Add minced garlic and cook for an additional minute.
- Stir in salt, pepper, red pepper, and flour, cooking for about a minute longer.
- Whisk in the milk and cook until the sauce thickens.
- Reduce heat to low and stir in quinoa and spinach until well combined.
- Remove from heat and dot with ricotta cheese, then top with mozzarella and Parmesan.
- Bake for 30 minutes until the cheese is melted and golden brown.
- Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
343
Total fat
16g
Total carbohydrates
31g
Total protein
19g
Sodium
733mg
Cholesterol
38mg
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